Sharon's Recipes

Cantelope, Jicama  And Cucumber Salad

Cucumber Jicama SaladHere’s a crisp cool salad for the dog days of August.  Not everyone loves cilantro so know your audience before you add this herb, and substitute mint if you think it will be a problem.  I served this on a bed of arugula with some papaya, which accounts for the orange you see in the photo.

Ingredients:

1/2 cantaloupe, cubed or made into melon balls
1/2 European Cucumber , thinly sliced
1/2 Jicama , thin slices
1 lime, zest and juice
1/4 cup chopped Mint OR Cilantro

Dressing:

1/4 cup olive oil
1/4 cup mild hot sauce ( I used “Feel the Bern” , an homage to Vt’s Bernie, Frank’s or Crystal will do )
4 tsp rice vinegar
4 tsp honey
kosher salt

Cut the fruit and cucumber. Toss with the lime zest and juice

Mix the dressing ingredients in a small jar until the honey is dissolved. Add salt to taste. Adjust the rice vinegar and honey to your taste.

You may not need all of the vinaigrette so pour on what you need and toss.

Serves 4

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